1 tbls (15 g) 1/2 oz butter
2 bananas, sliced
125 g (4 oz) seedless grapes, halved
1 1/2 cup (175 g) 6 oz dessert apple, peeled, cored and diced
25 g (1 oz) glace cherries
25 g (1 oz) mixed peel, chopped
1/4 cup (25 g) 1 oz blanched almonds, coarsely chopped
1 cup (100 g) 4 oz pineapple, chopped
grated rind and juice of 1/2 lemon
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
30 ml (2 level tbsp) rum
7/8 cup (175 g) 6 oz Demerara (raw) sugar
2 bananas, sliced
125 g (4 oz) seedless grapes, halved
1 1/2 cup (175 g) 6 oz dessert apple, peeled, cored and diced
25 g (1 oz) glace cherries
25 g (1 oz) mixed peel, chopped
1/4 cup (25 g) 1 oz blanched almonds, coarsely chopped
1 cup (100 g) 4 oz pineapple, chopped
grated rind and juice of 1/2 lemon
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
30 ml (2 level tbsp) rum
7/8 cup (175 g) 6 oz Demerara (raw) sugar
method
1. Melt the butter in a pan and fry the sliced bananas until lightly brown. Remove from the heat and stir in the prepared grapes, apple, cherries, peel, almonds, pineapple, lemon rind and juice. Place the mixture in six small ovenproof dishes.
2. Whip the fresh cream with the rum until stiff and spread over the fruit in each dish.
3. Completely cover each dish with a layer of brown sugar. Just before serving, quickly brown the sugar under a hot grill/broiler. Serve immediately.
2. Whip the fresh cream with the rum until stiff and spread over the fruit in each dish.
3. Completely cover each dish with a layer of brown sugar. Just before serving, quickly brown the sugar under a hot grill/broiler. Serve immediately.
serving amount
serves 6
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